On a floured piece of parchment paper, flatten the ball into a circle by pressing with the palm of your hand

Flip the flattened ball over to flour each side

Roll dough to a uniform thickness, rolling from the centre to the edges with light, even strokes

Reshape circle and patch any tears or hole with your hands as you work

Flour the rolling pin and surface as required to prevent sticking

Occasionally loosen the pastry from the rolling surface with a spatula or dull knife. Use a second piece of parchment paper on top to keep it from sticking. If its still too sticky, chill it in the fridge for 15 minutes. But no longer than that, or it will fall apart when you roll it.

Line the plate (bottom crust) by folding the flattened dough in half. Position the folded dough, and unfold to cover the pan

For the top crust, repeat steps 7 – 12. Then it depends what you want do to:

Cover the entire top? Use the folding trick again

Lattice variation? Cut strips and position them accordingly

Google/etc for inspiration

Tips

The trick to good pastry is to handle it as little as possible

When you make it into a ball, don’t squeeze it too hard

When you’re rolling it, do so gently. This will get you flake-y delicious pastry.